Summery Sweet Corn and Tomato Chowder
This tasty chowder is chocked full of summery sweet corn flavor and surprisingly easy thanks to a few key ingredients and some simple steps. Hiland Dairy Lactose Free Milk brings a delicious creamy flavor to this Creamy Sweet Corn and Tomato Chowder.
Recipe and photography by Emily Schuermann, Food for a Year.
Print Recipe-
Prep Time
40 Minutes -
Cook Time
30 Minutes -
Servings
6
Ingredients
- 8-12 ears of sweet corn, shucked and kernels removed and set aside* – approximately 3 cups
- 6 medium Yukon Gold potatoes, small dice
- 3 tablespoons butter, salted
- 2 cups water
- 1 cube chicken bouillon (about ½ teaspoon)
- 2 cups fresh tomatoes, medium dice
- ½ medium white onion, small dice
- ¼ cup green onion, sliced
- 2 cups Hiland Dairy Lactose Free 2% Milk
- 2 tablespoons cornstarch
- 1 sprig of fresh thyme
- 2 teaspoons Italian parsley, finely chopped
- 2 teaspoons fine sea salt
- ½ teaspoon freshly cracked pepper
Directions
- In a large deep skillet (12” x 3”), combine corn cobs (kernels removed and set aside), diced potatoes, butter, water and bouillon. Cover and simmer on medium high for 10 minutes. Add diced tomatoes and both varieties of onions, continue simmering for an additional 5-10 minutes (until the potatoes are fork tender).
- Once the potatoes are tender, use a masher to break up the potatoes until about half of the potatoes are creamed. Then add corn kernels, herbs, salt and pepper and continue simmering on low heat.
- In a small bowl, whisk together milk and cornstarch to create a slurry. Drizzle the slurry into the simmering chowder, stirring vigorously to combine. While stirring, continue simmering to thicken (about 5-10 minutes).
- Taste and additional seasoning as desired.
- Remove corn cobs and serve. Garnish with additional diced tomatoes and sliced green onion.
- NOTE* Save the corn cobs and include with the boiling potatoes. This will really boost the corn flavor!
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